How To Make Authentic Mexican Chilaquilies | Fresh P

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3 Roma tomatoes
3 Guajillo chiles, stemmed and seeded (you can also use New Mexican chiles)
1 clove garlic
1/3 of a medium white onion
a couple parsley sprigs, (optional)

Corn chips, the sturdy Mexican style chips. If you can’t find them, you can fry stale tortillas. If you don’t have stake tortillas, dry them in the sun for a day or you can place fresh tortillas in a 325 degree oven for 12-15 minutes until they’re hard and fully dried. This ensures that they will absorb much less oil and be crisp when you fry them. Fry them in sunflower, peanut oil or lard.

Crema Mexicana, sour cream or yogurt
Mexican cheese, queso fresco (fresh cheese) for a light flavor or the aged Cotija for a stronger (more authentic) dish
White onion, slivers, rinsed and drained
Cilantro leaves
Lime wedge
Fried egg
Salsa Roja (recipe link below)

Fill a small saucepan with about 3/4”/2cm of water. Bring it to a boil and add your tomatoes, chiles, garlic, onion and parsley if using it. Reduce the heat to a simmer and cook 10-15 minutes or just until the chile begins to soften. With tongs, transfer all the ingredients to the container of your blender and add in a little more than half of the water. Blend until it is a smooth puree thinner than tomatoes soup, but not watery.

The next step is optional, but worth it.

Reserve the rest of your cooking liquid should you need to thin the sauce after frying. Wipe out your saucepan. Place your saucepan over medium high heat. Add one tablespoon of butter and when it begins to brown pour in your tomato sauce and cook it for an additional 10 minutes. You might need to add more cooking liquid at this point to thin it a bit before adding in your chips. Once cooked, taste for seasoning and keep warm until you’re ready to add your chips.

Add your chips just before you’re ready to eat. You want to stir the chips to coat them then IMMEDIATELY remove them to your plate. This will be less than 1 minute. You want crisp chips that are completely coated in sauce. Garnish your chilaquiles and top them with a fried egg if you choose. Serve warm.
Serves 3 as a main, 4 as a small plate.

2 Qt saucepan w/ lid:
8” copper frying pan:
Flexible spatula:
Camper flatware:
My favorite blender:
Composite cutting board 6×8”:
My chef’s knife:
My ‘camper’ knife:
Not paper ‘paper’ plates:
French blue melamine bowls:

Lime squeezer:
Latex gloves for handeling chiles:

Sea salt:
Guajillo chilies:
Chili d’Arbol:

Diane Kennedy Mexican Cooking:
Rick Bayless:,
Oaxaca al Gusto: An Infinite Gastronomy:
Encarnacion’s Kitchen: Mexican Recipes from Nineteenth-Century California, Selections from Encarnación Pinedo’s El cocinero español:

Chile 101:
Salsa Roja, AKA Magic Sauce:
For more Fresh P:
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A A says:

Mexican here, I’ve never heard of any state in Mexico ( there’s 32 ) that serves chilaquiles at a wedding, this strictly breakfast and usually preferred to fix a hungover

octavio oliv says:

Se ven deliciosos esos chilaquiles 😍

john doe says:

how bout that herpe on her lip lol

Korrozion says:

Queso fresco and panela are not the same, they are two different type of cheese.

Kelliena Psychic says:

Love this!! thank-you for sharing :o)

John Wright says:

Very authentic, thank you!

alice smith says:

I love your video! you have such a kind, warm spirit about you. I hope you stay safe in your travels abroad and enjoy all the things that is possible. May God bless you and keep you safe, From N.C! BTW, the food in those markets looks so fresh, and I loved Franky! Peace!

Vicky Duran says:

Those aren't chilaquilies,sorry all wrong!!!!

todayitry says:

Great video!

Caroline Costello says:

My boyfriend introduced me to your cooking videos. Now we try to make one of your recipes every other Friday! This recipe is definitely on the menu tonight. :)

Fran L says:

Looks so good; I'm going to try making it. I've got some cilantro in the garden and homegrown garlic. Like seeing you cook in the camper. I enjoy this as well, with our little trailer. Are there other videos with you cooking in the camper, or a tour of your camper? Thanks Fresh P!

Jesse Sisolack says:

You my lady are a traveler, not a tourist. A traveler immerse themselves in the local culture, becoming like one of the locals. A tourist shows up, takes pictures, and leaves with a very basic understanding of where they visited.

The sauce is good. I can do a lot with that. It is a simple sauce. Almost Italian like. Hum, might be good with pasta now that I think about it.

Is it strange that I do not like avocado? I know avocado is very popular. A lot of people like them. I never enjoyed the creamy texture and the…I guess clean flavor. I guess it is a lot like some people and bacon. There are some that just can not live without bacon or avocado. Hum, avocado bacon…no nevermind. I am sure I would had heard of it by now if it was a good idea.

BeeRich33 says:

2:25 Turbo's Mexican cousin Felipe.  This reminds me of that Tomato Makhani recipe.  

Jeffrey Collier says:

A beautiful, colorful dish! There is something so tranquil and relaxing about small, quiet, seaside mexican towns! The markets have such fresh produce and the people are incredibly genuine and nice and happy! It goes to show you that you don't need a lot of money to have a happy life. Thank you for your recipe and for transforming me for a few minutes south of the border.

Howard Moore says:

How much heat does that kind of pepper have I'm a light weight?

Nick Pelkey says:

I've got a new to me tomato. Somerset pink. Grown close to here.

Todd Cottle says:

Everything is better with a fried egg on top!

Massachusetts Prepper says:

Dang foodtube got me again. That looks absolutely amazing, off to the kitchen I go. MP gains another 5 pounds.

Michael. W King says:

Dang Girl.Looks great. Look like something I would order, but a little out of my wheelhouse for here at home.
Going 2 put it on the list for later tho…..;)

Joe Serrano says:

Your CHILAQUILES are AWESOME!!! There is a mexican franchise here, Chilaking(copying an am. burger franchise name)but they pale next to homemade and especially to your recipe! Ymmm…never had chilaquiles with avocado before, i'll be trying out your recipe FRESH P, Thumbs up and BUEN PROVECHO to GP and you! :)

Eric Corse says:

I can see why that is your favorite

05generic says:

That looks comforting.

We haven't heard anything about Turbo in awhile. Is she resigned to chickendom? 

kuneefay says:

You just made my standard nachos an embarrassing excuse of a dish. I need to travel more or read more books because its shameful the amount of recipes and ingredients you cover that i've never heard of. Chilaquieles will be one of next taco tuesdays courses, thanks for the vid fresh!

DocLarsen44 says:

Looks delicious, but I have one important question.  How do you eat them? Do you use your fingers like you would with nachos?

theIAMofME says:

Oh my! This looked SO good!! Anything with avocado, cheese, tomatoes, and egg WILL get my attention!! Man I love that feisty bird. I'LL TAKE HIM! 😀

02pwrstrk says:

looks fantastic. do you guys travel south for the winter, or do you have a lot of vids stored up? I'm sure Turbs is missing you. 
Randy P

Ozark Cottontop says:

That looks amazing !

Rickugg says:

Hello: Thumbs Up !!!!!!! I have never had anything like this. At the end I was thinking green bell peppers, yes. Thanks for showing us around. You like the bird. You must be in a safe area. I have not eaten yet, but I'm ready now. I think I'll get my retired friend and go to town. Take care.

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